Seafood chilling, refrigeration and freezing: science and technology
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Chichester, UK
John Wiley & Sons
2015
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| Schlagworte: | |
| Online-Zugang: | FRO01 UBG01 URL des Erstveröffentlichers |
| Beschreibung: | Includes bibliographical references and index Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, refrigeration and freezing are the major preservation methods used with seafood and fish products, all three processes aiming to preserve the freshness and flavour of the fish. Consumer demand for fish remains high despite escalating prices in the last ten years which have seen the retail cost of the most popular breeds (cod, haddock, salmon) more than double for unfrozen fish. Many consumers appear to be willing to pay a premium for freshness and quality, both of which are closely linked in shoppers' minds with the efficient chilling and refrigeration of the fish along the supply chain. At the same time, frozen fish and seafood has also grown more popular with shoppers, as a cheaper, more convenient alternative to refrigerated fresh fish and seafood. Seafood Chilling, Refrigeration and Freezing presents the science behind the chilling, refrigerating and freezing of fish and seafood, describing the chemical, microbiological and physical changes which take place during preservation, and considering the new technologies which can be used, highlighting their benefits and their economic implications. The book takes account of the different requirements for different breeds of fish and seafood, and includes both traditional and novel technologies, providing both current and future perspectives. It will be required reading for food scientists, fish processors and retailers as well as fish specialists, researchers and process designers |
| Beschreibung: | 1 Online-Ressource |
| ISBN: | 9781118512234 1118512235 9781118512241 1118512243 9781118512210 1118512219 |
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| 500 | |a Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, refrigeration and freezing are the major preservation methods used with seafood and fish products, all three processes aiming to preserve the freshness and flavour of the fish. Consumer demand for fish remains high despite escalating prices in the last ten years which have seen the retail cost of the most popular breeds (cod, haddock, salmon) more than double for unfrozen fish. Many consumers appear to be willing to pay a premium for freshness and quality, both of which are closely linked in shoppers' minds with the efficient chilling and refrigeration of the fish along the supply chain. At the same time, frozen fish and seafood has also grown more popular with shoppers, as a cheaper, more convenient alternative to refrigerated fresh fish and seafood. Seafood Chilling, Refrigeration and Freezing presents the science behind the chilling, refrigerating and freezing of fish and seafood, describing the chemical, microbiological and physical changes which take place during preservation, and considering the new technologies which can be used, highlighting their benefits and their economic implications. The book takes account of the different requirements for different breeds of fish and seafood, and includes both traditional and novel technologies, providing both current and future perspectives. It will be required reading for food scientists, fish processors and retailers as well as fish specialists, researchers and process designers | ||
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 7 | |a Frozen fish |2 fast | |
| 650 | 7 | |a Frozen seafood |2 fast | |
| 650 | 7 | |a Refrigeration and refrigerating machinery |2 fast | |
| 650 | 4 | |a Frozen seafood | |
| 650 | 4 | |a Frozen fish | |
| 650 | 4 | |a Refrigeration and refrigerating machinery | |
| 700 | 1 | |a Yerlikaya, Pınar |e Sonstige |4 oth | |
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Datensatz im Suchindex
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|---|---|
| any_adam_object | |
| author | Gökoğlu, Nalan |
| author_facet | Gökoğlu, Nalan |
| author_role | aut |
| author_sort | Gökoğlu, Nalan |
| author_variant | n g ng |
| building | Verbundindex |
| bvnumber | BV043397681 |
| collection | ZDB-35-WIC |
| ctrlnum | (ZDB-35-WIC)ocn906447733 (OCoLC)906447733 (DE-599)BVBBV043397681 |
| dewey-full | 664/.9453 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.9453 |
| dewey-search | 664/.9453 |
| dewey-sort | 3664 49453 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| language | English |
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| spelling | Gökoğlu, Nalan Verfasser aut Seafood chilling, refrigeration and freezing science and technology Nalan Gokoglu and Pinar Yerlikaya Chichester, UK John Wiley & Sons 2015 1 Online-Ressource txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references and index Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, refrigeration and freezing are the major preservation methods used with seafood and fish products, all three processes aiming to preserve the freshness and flavour of the fish. Consumer demand for fish remains high despite escalating prices in the last ten years which have seen the retail cost of the most popular breeds (cod, haddock, salmon) more than double for unfrozen fish. Many consumers appear to be willing to pay a premium for freshness and quality, both of which are closely linked in shoppers' minds with the efficient chilling and refrigeration of the fish along the supply chain. At the same time, frozen fish and seafood has also grown more popular with shoppers, as a cheaper, more convenient alternative to refrigerated fresh fish and seafood. Seafood Chilling, Refrigeration and Freezing presents the science behind the chilling, refrigerating and freezing of fish and seafood, describing the chemical, microbiological and physical changes which take place during preservation, and considering the new technologies which can be used, highlighting their benefits and their economic implications. The book takes account of the different requirements for different breeds of fish and seafood, and includes both traditional and novel technologies, providing both current and future perspectives. It will be required reading for food scientists, fish processors and retailers as well as fish specialists, researchers and process designers TECHNOLOGY & ENGINEERING / Food Science bisacsh Frozen fish fast Frozen seafood fast Refrigeration and refrigerating machinery fast Frozen seafood Frozen fish Refrigeration and refrigerating machinery Yerlikaya, Pınar Sonstige oth Erscheint auch als Druck-Ausgabe, Hardcover 1-118-51218-9 Erscheint auch als Druck-Ausgabe, Hardcover 978-1-118-51218-0 https://onlinelibrary.wiley.com/doi/book/10.1002/9781118512210 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Gökoğlu, Nalan Seafood chilling, refrigeration and freezing science and technology TECHNOLOGY & ENGINEERING / Food Science bisacsh Frozen fish fast Frozen seafood fast Refrigeration and refrigerating machinery fast Frozen seafood Frozen fish Refrigeration and refrigerating machinery |
| title | Seafood chilling, refrigeration and freezing science and technology |
| title_auth | Seafood chilling, refrigeration and freezing science and technology |
| title_exact_search | Seafood chilling, refrigeration and freezing science and technology |
| title_full | Seafood chilling, refrigeration and freezing science and technology Nalan Gokoglu and Pinar Yerlikaya |
| title_fullStr | Seafood chilling, refrigeration and freezing science and technology Nalan Gokoglu and Pinar Yerlikaya |
| title_full_unstemmed | Seafood chilling, refrigeration and freezing science and technology Nalan Gokoglu and Pinar Yerlikaya |
| title_short | Seafood chilling, refrigeration and freezing |
| title_sort | seafood chilling refrigeration and freezing science and technology |
| title_sub | science and technology |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Frozen fish fast Frozen seafood fast Refrigeration and refrigerating machinery fast Frozen seafood Frozen fish Refrigeration and refrigerating machinery |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Frozen fish Frozen seafood Refrigeration and refrigerating machinery |
| url | https://onlinelibrary.wiley.com/doi/book/10.1002/9781118512210 |
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